If you use whole carrots you will need to cut them into 3 inch longsquares. Julienne type but not so skinny!

Put water, salt and vinegar in a pot and bring to a boil. Place1 head of dill and 4 garlic cloves in each pre sterilized jar.Pack carrots in jar and put a pinch of alum in each (adds crispness).When your pot is boiling pour into each filled jar, wipe rim withclean cloth and put on the top. Turn upside down for 12 to 24hours to help sealing process.